BRM | BRAZIL MOGIANA

TASTING NOTES

COCOA POWDER, WALNUT, CARAMEL

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

We approached this coffee with our classic roast, and the result is a classic-tasting coffee from one of the most wellknown coffee-growing countries.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

MOGIANA

The Mogiana region is a valley that runs along the São Paulo’s border with Minas. The region has a long history of growing coffee, which dates back to the 1800s. Today, more than 1 million bags of coffee are grown in the Mogiana Valley annually, and 85 percent of them are high-quality lots.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

COCAPEC

The Cooperative de Cafeicultores e Agropecuaristas (COCAPEC) was founded in 1985 with 300 farmers. Now it boasts more than 2,000 members. The COCAPEC uniquely specializes in natural processing methods.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

DRY PROCESSED (UNWASHED)

In dry processing, which is also known as unwashed or natural processing, the coffee cherries are dried before the beans are hulled. The sugars from the cherry and inner mucilage ferment into alcohols, which infuse the beans with bolder flavors than wet, or washed processing.

VARIETAL

Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

BOURBON and MONDO NOVO HYBRID

This lot came from a bourbon and Mondo Novo hybrid varietal. Bourbon is one of the two original varietals of arabica coffee (Typica is the other). Mundo Novo is known for producing a high yield without sacrificing quality.